By Paula DeenJUMP TO RECIPE
- ¼ cup plus 2 tablespoons vegetable oil, divided
- 1½ cups plain yellow cornmeal
- ¼ cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole buttermilk
- 1 large egg
Preheat oven to 425°. Brush ¼ cup oil into wells of cast-iron corn stick pans, and place pans in oven to preheat.
In a large bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt. In a small bowl, whisk together buttermilk, egg, and remaining 2 tablespoons oil. Stir buttermilk mixture into cornmeal mixture just until combined. Spoon batter into hot pans, filling wells three-fourths full.
Bake until golden brown, 8 to 10 minutes. Let cool in pan for 5 minutes; serve warm.